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How to Make Gluten-Free and Dairy-Free Cornbread

I have a really good Vegan Cornbread recipe that I make for my family, but am unable to enjoy because it uses all-purpose flour and isn’t gluten-free. I was inspired by a Facebook friend to make a gluten-free version and am happy to say I have just enjoyed the first piece of cornbread I’ve had in a long time!

This one is softer and lighter in texture and a seemed a tad bit dry to me compared to my other recipe, but maybe that’s expected with a gluten-free version? But, I can’t eat the other version, so I’m fine with it.

I actually liked mine plain, but after I drizzled a little maple syrup over it, it was even better. Also, try my Vegan Pumpkin Cornbread recipe!

How to Make Gluten-Free and Dairy-Free Cornbread

This Recipe is :



  • 1 cup organic non-GMO cornmeal
  • 1/2 cup all-purpose gluten-free blend (I used Bob’s Red Mill All-Purpose Baking Flour)
  • 1/2 cup almond flour
  • 2 teaspoons baking powder (non-aluminum)
  • 1 cup homemade almond milk
  • 1 flax egg (1 tablespoon ground flax seeds + 2 tablespoons water)
  • 1/4 cup organic coconut oil (melted/liquid)
  • 1/4 cup organic maple syrup
  • 1/2 teaspoon pink himalayan salt


  1. Put all ingredients in a medium sized bowl and mix until well combined (avoid over mixing).
  2. Pour mixture into an 8 x 8 glass baking dish.
  3. Bake at 350 degrees for approximately 20 – 25 minutes or until golden on top.
  4. Cool for 10 – 15 minutes before serving.
  5. Enjoy!


Recipe slightly adapted from: http://www.loveandlemons.com/2012/11/15/poblano-cornbread-stuffing/




Karielyn is a wife and mother of three. Her website “The Healthy Family and Home” features organic, healthy, clean eating and nutrient-dense foods, recipes and ingredients. No matter what diet plan you follow, Karielyn wants to help you make healthier food choices, read ingredient labels and learn about what's in the foods you eat. Eat like it matters…because it does!



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4 comments on “How to Make Gluten-Free and Dairy-Free Cornbread”

Click to add comment
1 Years Ago

Just tried this recipe and not happy with results. Batter still gooey with recommended bake time. I baked it even longer and don\'t like texture. You can taste the coconut butter in the flavor. I wouldn\'t try this recipe again.

Angie Ciammaichella Matos
2 Years Ago

It would be nice if someone had an actual review for the recipe, instead of just dictating what type of cornmeal to use lol I will advise in about 20 minutes :)

Spoon Somatic
2 Years Ago

The recipe clearly states non GMO organic corn, why all the hate? :p

LA Reilly
2 Years Ago


Lorraine Aveling Ten Krooden
2 Years Ago

What about the GMO factor of corn

Sue Rolfe
2 Years Ago

How about GMO free? About 80% of all corn in the US is GMO.


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